Ingredients
3 medium beetroot (or 2 large)
Olive oil
Salt and pepper
1 tbsp orange juice
400ml quality hummus
Method
Preheat oven to 180 degrees. Cut stalks off beetroot and place on a large square of alfoil. Drizzle with a little olive oil, 1 tbsp water, salt and pepper. Wrap well so that there are no openings and roast for 50 minutes until tender. In a blender combine hummus and roasted beetroot and add orange juice. Blend until smooth and creamy.
Season to taste.
